THE DAIRY KITCHEN
Icky Sticky Date Pudding with Butterscotch Sauce
By THE DAIRY KITCHEN
Serves
12
Difficulty
Easy
Preparation
15 MINS
Cooking
55 MINS
Sure to please everyone, a sticky date pudding is a winter delight.
Ingredients
400g pitted dates, chopped1 teaspoon vanilla paste
400ml water
400ml sour cream
100g butter, melted
6 x eggs, lightly beaten
350g sugar
350g SR flour
Butterscotch Sauce
150g brown sugar250ml sour cream
120g butter
pure cream, for serving
Method
- Simmer the dates with vanilla bean, water and sour cream gently for 15 minutes stirring ocassionally, until tender and the consistency of jam. Cool slightly. Stir in remaining ingredients and pour into a buttered and lined slab tin. Bake at 190°C for 35 - 40 minutes or until cooked and golden.
- Combine the Butterscotch Sauce ingredients and simmer until the sugar has dissolved and the sauce is slightly thickened.
- To serve, cut the warm pudding into squares, spoon over warm Butterscotch Sauce and dollop with cream.
